Prep: 25 mins | Cook: 1 hr 45 mins | Additional: 8 hrs 20 mins | Total: 10 hrs 30 mins | Servings: 8 | Yield: 1 casserole
I love this potato recipe! It’s not every day that I get to eat this amazing dish. I serve this on special occasions only because it is very special to me and my family. I usually serve this on Christmas mornings. It sets the mood in our house. We feel warm. It’s like hugging your loved ones on a cold day. Try it and I hope you feel the same way we do. Enjoy!
Ingredients:
1 teaspoon butter, or as needed
3 large russet potatoes, scrubbed
2 eaches shallots
3 teaspoons kosher salt
½ teaspoon freshly ground white pepper
1 pinch cayenne pepper, or to taste
2 ½ cups grated sharp white Cheddar cheese
1 ¾ cups sour cream
Directions:
Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 2: Spread melted butter in a casserole dish.
Step 3: Wrap with aluminum foil each potato and arrange them on the greased baking sheet. Poke small holes on the potatoes using a fork or knife.
Step 4: Place inside the preheated oven and bake for 1 hour and 15 minutes or until the potatoes are soft and tender.
Step 5: Remove from the oven and let it sit at room temperature to cool for 20 minutes. Remove the foil and cover with plastic wrap then place inside the fridge to chill for 8 hours or overnight.
Step 6: Prepare the oven and preheat to 220 degrees C or 425 degrees F.
Step 7: Grate the potatoes into a large mixing bowl. Add in the minced shallots and season with cayenne, salt, and pepper to taste.
Step 8: Mix using two forks and add in Cheddar cheese until well mixed.
Step 9: Add in sour cream and stir until slightly mixed.
Step 10: Transfer the potato mixture into a baking dish. Spread the mixture to almost fill the baking dish.
Step 11: Place inside the preheated oven and bake for 30 to 35 minutes or until the color turns brown.
Step 12: Remove from the oven and let it sit on a wire rack to cool at room temperature.
Step 13: Serve and enjoy!
Notes:
You can use 2 teaspoons of rock salt instead of kosher salt.
1 1/2 to 2 teaspoons fine salt can be used in place of the kosher salt.
Nutrition Facts:
Per Serving: 370.4 calories; protein 13.5g 27% DV; carbohydrates 29g 9% DV; fat 22.9g 35% DV; cholesterol 60.5mg 20% DV; sodium 979.2mg 39% DV.
